The ripeness of your strawberries will determine the thickness of your sauce: Slightly underripe berries have a little more pectin, yielding a thicker, jammy consistency, while very ripe berries result in a more juicy sauce. It’s perfect on yogurt, a piece of toast, pound cake, ice cream, or our cheesecake recipe.

Instructions

1Place strawberries and sugar in a medium, nonreactive saucepan and stir until strawberries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.

2Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes.

3Remove from heat and skim and discard the foam. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate for up to 3 weeks.

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